San Francisco Chicken Salad Recipes

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SAN FRANCISCO CHICKEN SALAD



San Francisco Chicken Salad image

Number Of Ingredients 10

6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
1 (6-ounce) package petite peas
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced (about 3 cups)
1/2 cup avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onions thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
4 boneless skinless chicken breast halves cubed cooked
1/2 pound bacon fried crisp and crumbled

Steps:

  • 1. In a large bowl, toss together lettuce and spinach. Cover and refrigerate.2. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.3. On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon.

Nutrition Facts : Nutritional Facts Serves

SAN FRANCISCO CHICKEN SALAD



San Francisco Chicken Salad image

Number Of Ingredients 11

6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
1 (6-ounce) package petite peas
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced (about 3 cups)
1 avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onion thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
2 cups chicken breasts cubed cooked
1/2 pound bacon fried crisp and crumbled
Special Dressing (see below)

Steps:

  • In a large bowl, toss together lettuce and spinach. Cover and refrigerate.Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves

SAN FRANCISCO CHICKEN



San Francisco Chicken image

My mother-in-law gave me this delicious recipe after she served it at her house for dinner. This is so simple to prepare and SO tasty!

Provided by melijohns

Categories     Chicken Breast

Time 55m

Yield 8 breasts, 8 serving(s)

Number Of Ingredients 11

3/4 cup butter
2 tablespoons olive oil
2 garlic cloves, minced
3/4 cup dry breadcrumbs
3/4 cup parmesan cheese, grated
1/2 cup parsley
1 teaspoon salt
1/4 teaspoon pepper
8 chicken breast halves, boneless and skinless
2 lemons, juiced
paprika

Steps:

  • Preheat oven to 350^.
  • Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
  • In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
  • Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
  • Bake 40 minutes or until juices run clear.

Nutrition Facts : Calories 395.6, Fat 30.7, SaturatedFat 15.1, Cholesterol 100.4, Sodium 679.5, Carbohydrate 11.1, Fiber 1.9, Sugar 0.8, Protein 20.7

JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD



Jamie Oliver's Blackened Chicken With San Fran Quinoa Salad image

I LOVE this salad (though I omit the watercress and chili peppers)! The recipe is taken directly from Jamie Oliver's website.

Provided by JEBO5326

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

300 g quinoa
1 fresh red chili or 1 yellow chili
100 g Baby Spinach
4 spring onions
1 bunch fresh coriander
1 bunch of fresh mint
1 large ripe mango
2 limes
2 tablespoons extra virgin olive oil
1 ripe avocado
50 g feta cheese
250 g watercress
2 (200 g) skinless free-range chicken breasts
1 teaspoon ground allspice
1 teaspoon smoked paprika
olive oil
2 mixed-colour bell peppers
4 tablespoons fat-free yoghurt

Steps:

  • Put the quinoa into the pan and generously cover with boiling water and the lid.
  • Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
  • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
  • Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
  • Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
  • Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.

Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 268.8, Carbohydrate 78.5, Fiber 13.7, Sugar 17.9, Protein 38.9

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